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Recipe: Avocado Cream

This week’s recipe uses one of my favorite ingredients (and guilty pleasures)… sour cream! I’m not afraid of admitting that I love sour cream both in savory as well as sweet applications. Whenever I see it in a cake recipe I’m almost certain that its gonna be good. The combination of the rich fat content and a little acidity almost always makes for a tender, moist cake. In savory dishes it lends a slightly tangy richness that leaves a little more luxurious feel on the tongue than yogurt. From baked potatoes to coffee cakes I just love it in all of its many forms!

For our recipe this week I found myself reaching for a little sour cream when making one of our café items last week. We topped our buttermilk flatbread with an avocado cream and paired it with a refreshing sweet corn salad on top. This avocado cream is so easy to make and can be used in many ways, including as a delicious sandwich spread or chip dip! The sour cream blended with the already rich avocado creates a super creamy spread. It also helps the avocado retain its green color a little longer (helped with a little lime juice or citric acid). All you need is a food processor!

Avocado Cream:


2 Avocados

1 Cup Sour Cream (Full fat because you only live once…)

2 Tablespoons lime juice or ½ teaspoon Citric Acid (The citric acid will keep it greener, longer)

Salt to taste


1) Remove the flesh from the avocados and place in a food processor along with the sour cream, lime juice or citric acid, and salt

2) Blend thoroughly until smooth and creamy, stopping to scrape sides of processor as needed.

3) Taste and adjust seasoning

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